Following a brief presentation on the history of recipes in cooking, including how the structure of recipes has evolved from the 14th century to the present, author, historian, and cook Peter Hertzmann will present numerous examples of how modern recipes work to mislead the reader. The examples will demonstrate how reality and perception provide an ongoing conflict for the reader. The talk will conclude with suggestions of how the recipe reader can work around the effects of miscommunication in recipes.
To let us know that you will be attending: http://goo.gl/ujQgPN
Peter Hertzmann is the author of Knife Skills Illustrated: A User's Manual. He is a repeat presenter at the annual Oxford Symposium on Food and Cooking, and recently presented a talk on the history of kitchen gadgets at the Museum of American Heritage. He has appeared on numerous television and radio programs including The Martha Stewart Show. For ten years he taught recreational cooking classes at Sur la Table. For the last six years he has taught knife skills and butchering at JobTrain in Menlo Park. During two those years of he taught knife skills and cooking at the San Mateo County Jail Minimum Security Transitional Facility in a related program. He trained as a cook in France and Switzerland and as a butcher in Canada. You can see more of his work at http://www.hertzmann.com/
